Description

This Homemade Filet-O-Fish Burger recipe offers a deliciously crunchy and flavorful alternative to fast-food versions by baking the crumbed white fish fillets instead of frying. With a crispy panko breadcrumb coating, a tangy homemade tartare sauce, and soft brioche buns, this recipe delivers all the classic tastes of a Filet-O-Fish burger in a healthier, oven-baked form.

Ingredients

Units Scale

Fish and Breading

2 cups panko breadcrumbs
400 - 500 g (0.8 - 1 lb) white fish fillets, flat/thin (e.g., Ling or Pollock)
4 slices processed cheese
Oil spray (olive oil recommended)

Buns

4 soft buns, brioche recommended

Dredge Batter

1 egg
1 tbsp mayonnaise
1 tbsp Dijon mustard (or other mustard)
1 tbsp flour
1/2 tsp salt
Black pepper, to taste

Tartare Sauce

1 cup (220 g) mayonnaise
1 tbsp dill pickle/gherkin/cornichon, very finely chopped
1 tsp fresh parsley, chopped
1 tsp capers, drained and finely chopped
1.5 tbsp fresh lemon juice (or cider vinegar)
1 tsp white sugar
1/4 tsp salt

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Instructions

Prepare Tartare Sauce: In a bowl, thoroughly mix together the mayonnaise, finely chopped dill pickles, parsley, capers, lemon juice, sugar, and salt. Cover and allow the flavors to meld by setting it aside for at least 10 minutes.
Toast Breadcrumbs: Preheat your oven to 180°C (350°F). Spread the panko breadcrumbs evenly on a baking tray and spray directly from above with olive oil, avoiding spraying from the side to maintain texture. Bake for 3-5 minutes until they turn golden brown, then immediately transfer to a bowl. Clean the tray and lightly spray it with oil again for the next step.
Prepare Fish Fillets: Cut the fish fillets into roughly square shapes, slightly larger than your buns since the fish shrinks during baking. These pieces form the base of your burger.
Make the Dredge Batter: In a bowl, whisk together the egg, mayonnaise, Dijon mustard, flour, salt, and black pepper until smooth and slightly thinner than typical batters to suit the delicate fish.
Coat Fish with Batter and Breadcrumbs: Handle the fish pieces carefully, first dipping them into the dredge batter to coat evenly. Then place them in the toasted breadcrumbs, using your hands to press breadcrumbs onto all sides to ensure full coverage. Transfer each crumbed fish piece onto the prepared baking tray.
Bake the Fish: Place the crumbed fish in the preheated oven and bake for 12-15 minutes, or until the fish is cooked through and the coating is crispy and golden. Once baked, immediately top each piece with a slice of processed cheese and allow the residual heat to soften the cheese without melting it fully to avoid a plasticky texture.
Warm the Buns: Cut the buns in half and microwave them for about 20 seconds to warm through and keep them soft, ideal for that burger texture.
Assemble the Burger: Place the baked fish with melted cheese on the bottom half of each bun. Generously dollop with the tartare sauce prepared earlier. Top with the other bun half and serve immediately to enjoy the perfect balance of crunch, creaminess, and freshness.

Notes

Panko breadcrumbs are larger and crunchier than standard breadcrumbs, lending a superior texture to the coating. Although 2 cups seem like a lot, it’s necessary to adequately coat all the fish pieces and avoid a messy crumb finish.
Any white fish fillets work, but opt for flat, thin fillets such as Ling or Pollock for the most authentic shape and texture. Expect the fish to shrink about 20% and increase slightly in thickness during baking.
Brioche buns offer the closest match to classic fast-food buns with the right softness and subtle sweetness. Regular soft hamburger buns can be used if the size is appropriate.
Processed cheese slices like those used here mimic the classic Filet-O-Fish flavor and melt just enough from residual heat, avoiding the rubbery texture of oven-melted cheese.
The dredge batter is specially designed to provide better adhesion and flavor than plain egg and flour, compensating for baking instead of frying.
This tartare sauce recipe yields more than needed for four burgers, but leftovers keep well refrigerated and enhance many seafood dishes.
The technique of oven-baked crumbed fish avoids excess oil and calories while achieving a delicious crunch, making it a healthier twist on traditional fried versions.